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    Home » Recipes » Delicious Vegan Dinner Recipes

    Vegan Cashew Mac and Cheese

    Published: Jan 25, 2021 · Modified: Jan 10, 2025 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    This Vegan Cashew Mac and Cheese is creamy, velvety and ready in under 40 minutes! And you only need 10 ingredients to make it.

    Vegan Cashew Mac and Cheese on a fork that is on a plate of mac and cheese.

    It's comfort food season! As soon as it gets cold out, all I want is comfort food. And that looks different for everyone, but for me, comfort food is soup like my Cauliflower Red Lentil Soup, and dishes like Vegan Pot Pie and Vegan Leek Risotto.

    But, macaroni and cheese is the ultimate comfort food, so it's time to share my version. This Vegan Cashew Mac and Cheese is simple and fast because you don't have to bake it! It only requires 10 ingredients and is impossibly creamy and delicious. You will make this recipe again and again!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Special Equipment
    • Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Pasta Recipes?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • This recipe is simple to make, so it's great for beginners!
    • And it's ready in under 40 minutes so it's the perfect weeknight meal.
    • This Cashew Mac and Cheese is completely vegan and is easily gluten-free, Just use your favorite gluten-free pasta!
    • The cheese sauce is creamy and velvety smooth.
    • And most importantly, it's absolutely delicious!

    Ingredients

    Ingredients for making this recipe in small bowls on a marble surface.

    Raw Unsalted Cashews: Raw cashews are the best for making creamy sauces like cheese sauce this one or my Vegan Vodka Sauce! Do not substitute any other nut or seed.

    Pasta: You can use any pasta you like, regular or gluten-free or even a protein pasta! I like to use rotini so there are plenty of places for the sauce to hang on to the pasta. Because that means more flavor in every bite!

    Spices: I like to use a combination of garlic powder, onion powder, ground mustard and paprika. It makes the sauce really flavorful!

    Nutritional Yeast: Nutritional yeast has a nutty, cheesy flavor that is so delicious in this Vegan Cashew Mac and Cheese!

    Non-Dairy Milk: Any non-dairy milk will work, just make sure it is plain and unsweetened!

    Special Equipment

    You need a high-speed blender like a Vitamix for this recipe to ensure a super smooth cheese sauce.

    Instructions

    Cashews soaking in the pitcher of a blender.

    Step 1. First, place the raw unsalted cashews in the pitcher of a high-speed blender. Cover the cashews with hot water and allow them to soak for at least 30 minutes.

    Then, drain the water.

    Sauce ingredients added into the pitcher of a blender.

    Step 2. Into the blender with the cashews, add non-dairy milk, nutritional yeast, garlic powder, onion powder, ground mustrd, paprika, lemon juice and salt.

    Vegan Cashew Cheese Sauce blended until smooth in the pitcher of a blender.

    Step 3. Blend the sauce on high until completely smooth, about 1-2 minutes.

    Cashew cheese sauce in a saucepan with cooked pasta.

    Step 4. Pour the cashew cheese sauce into a pot with cooked and drained pasta and cook over medium heat, stirring frequently until the sauce thickens and coats the pasta, about 4-5 minutes.

    Serve!

    Recipe FAQs

    How should I store this Vegan Cashew Mac and Cheese?

    Store the leftovers in an airtight container and keep in the refrigerator for up to 4 days.
    I like to reheat it in a skillet with a little water to loosen the sauce back up.

    Can I use oat milk instead of milk in mac and cheese?

    Yes! Just make sure any non-dairy milk you use is plain and unsweetened.

    What is the best pasta to use for mac and cheese?

    I like rotini or fusilli best. There are plenty of places for the sauce to hold on which means more flavor!

    Expert Recipe Tips

    Do not use roasted cashews in this Vegan Cashew Mac and Cheese! The flavor is too strong. Raw cashews have a very mellow flavor that is perfect for making vegan cheese sauce.

    The cheese sauce will look too runny at first. But don't worry! It will thicken up and coat the pasta in just a few minutes.

    A fork with a bite of Vegan Cashew Mac and Cheese on it.

    Looking for More Vegan Pasta Recipes?

    • Vegan Sausage Pasta with Broccolini on a beige plate.
      Easy Vegan Sausage Pasta with Broccolini
    • Vegan Creamy Tahini Pasta in a white bowl on a white cloth with lemons in the background.
      Tahini Pasta with Kale
    • Creamy Harissa Pasta on a plate with a gold fork.
      Creamy Harissa Pasta Recipe
    • A plate of vegan zucchini pasta wuth a gold fork next to it
      Easy Vegan Zucchini Pasta

    If you tried this Vegan Cashew Mac and Cheese recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    fork with a bite of vegan cashew mac and cheese on it on a plate of mac and cheese.

    Vegan Cashew Mac and Cheese

    Megan Calipari
    This Vegan Cashew Mac and Cheese is creamy, cheesy and so easy to make! This is the perfect simple weeknight meal.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 10 minutes mins
    Total Time 40 minutes mins
    Course Main Course, Side Dish
    Cuisine American
    Servings 3 Servings
    Calories 484 kcal

    Equipment

    • 1 High Speed Blender
    • 1 3-4 Quart Pot
    • Measuring Cups and Spoons

    Ingredients
      

    • ½ Cup Raw Unsalted Cashews
    • ½ Pound Pasta of Choice I recommend Rotini!
    • 1 ¼ Cups Plain Unsweetened Non-Dairy Milk I used So Delicious Coconut Milk
    • ¼ Cup Nutritional Yeast
    • 1 teaspoon Garlic Powder
    • 1 tsp Onion Powder
    • 1 teaspoon Mustard Powder
    • ½ teaspoon Paprika
    • 1 teaspoon Lemon Juice
    • ½ teaspoon Salt
    • Black Pepper

    Instructions
     

    • Add the cashews to the pitcher of a high-speed blender. Pour hot water over the cashews to cover them. Allow them to soak for at least 30 minutes, or until they soften. Then, drain the water and set aside.
      ½ Cup Raw Unsalted Cashews
    • Cook pasta in 3-4 quart pot according to package directions.
      ½ Pound Pasta of Choice
    • Into the high speed blender with the soaked and drained cashews, add non-dairy milk, nutritional yeast, garlic powder, onion powder, mustard powder, paprika, lemon juice and kosher salt. Blend on high until the mixture is completely smooth. About 1-2 minutes.
      1 ¼ Cups Plain Unsweetened Non-Dairy Milk, ¼ Cup Nutritional Yeast, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Mustard Powder, ½ teaspoon Paprika, 1 teaspoon Lemon Juice, ½ teaspoon Salt
    • Drain the pasta and return it to the pot. Add the cheese sauce into the pot with the pasta and turn the burner back on to medium heat. It will look runny here, but it will thicken up!
    • Cook, gently stirring, until the sauce simmers and thickens enough to coat the pasta, about 4-5 minutes. Taste and season with additional salt and some black pepper. Serve.
      Black Pepper

    Notes

    I really like to use a pasta that has a lot of ridges like rotini or fusilli for this recipe so the cheese sauce can really stick to the pasta!
    Use a gluten-free pasta to make this recipe completely gluten-free.
    The cheese sauce will look really thin when you first pour it into the pot. It will thicken up in just a few minutes and become a velvety luscious sauce.
    Do not use roasted cashews!

    Nutrition

    Serving: 1ServingCalories: 484kcalCarbohydrates: 68gProtein: 17gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 545mgPotassium: 482mgFiber: 4gSugar: 6gVitamin A: 551IUVitamin C: 8mgCalcium: 168mgIron: 3mg
    Tried this recipe?Let us know how it was!

    Let me know how you like this recipe and if there is anything you'd like to see me make next!

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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